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In a significant move to strengthen international media collaboration, Annapurna Media Network (AMN), a leading media organization in Nepal, and Forsythe Multimedia Group, LLC, the publisher of The South Asian Times based in Hicksville, New York, USA, are pleased to announce the signing of a Memorandum of Understanding (MOU). This partnership will formalize the exchange and distribution of news content between the two organizations across various media platforms, focusing on positive, motivational, and success-oriented stories that resonate with their audiences. The MOU is signed by Mr. Manoj Basnet, General Manager of Annapurna Media Network, and Mr. Kamlesh C. Mehta, Chairman and Publisher of Forsythe Multimedia Group, LLC. This collaboration represents a strategic milestone in the relationship between the two organizations, aimed at fostering stronger media connections and enhancing their respective global media presence.

Under the terms of the MOU, The South Asian Timeswill publish news content provided by Annapurna Media Network across its print and digital platforms, with appropriate attribution given to AMN as the source. In return, Annapurna Media Network will also publish or reproduce content from The South Asian Times across its diverse media outlets, including Annapurna Post (Nepali daily), The Annapurna Express (English daily), Ap1 Television, Radio Annapurna, and its digital platforms. The content shared between the two organizations will center around positive stories that inspire and inform audiences, covering topics such as business achievements, social welfare, technological progress, cultural highlights, and human-interest stories. 

The primary objective of this partnership is to enhance the reach and visibility of both Annapurna Media Network and Forsythe Multimedia Group, LLC. By sharing content and leveraging their respective platforms, the two organizations aim to connect with broader audiences across South Asia, the United States, and other international markets. The collaboration is designed to enrich the media landscape by providing readers with diverse and engaging content that not only reflects the interests of the two organizations' audiences but also promotes positive societal change, cultural understanding, and global community building. This partnership is not just about content sharing but also about fostering a constructive relationship within the global media industry.

This Memorandum of Understanding represents the beginning of a promising new chapter for both Annapurna Media Network and Forsythe Multimedia Group, LLC. As the partnership progresses, both organizations are confident that their shared commitment to high-quality journalism, positive content, and global connectivity will result in a mutually beneficial relationship that will continue to grow and expand across borders. 

By leveraging their collective strengths, Annapurna Media Network and Forsythe Multimedia Group, LLC aim to become leading voices in their respective markets, driving forward the global media conversation with content that is both impactful and inspiring. This MOU marks the first step in a long-term collaboration that will provide readers with an enriching news experience while fostering stronger ties between Nepal, the United States, and other international communities. As both organizations look to expand their influence and connect with audiences in new and innovative ways, they are excited about the future of their partnership and the new opportunities it will bring.

Manoj Basnet, the General Manager of Annapurna Media Network, expressed excitement about the new partnership with Forsythe Multimedia Group, LLC and The South Asian Times. He highlighted that the collaboration would significantly expand their global reach, enabling them to deliver valuable news content to readers both in Nepal and worldwide. Similarly, Kamlesh C. Mehta, the Chairman & Publisher of Forsythe Multimedia Group, LLC, shared his enthusiasm about working with Annapurna Media Network, a highly respected media organization in Nepal. He emphasized that the partnership would offer readers a unique perspective and diversify the content available on The South Asian Times, aiming to provide high-quality news to their audiences.

Armed Police Force Inspector Bijaya Kumar Tuladhar died after being hit by a passenger bus in Sarlahi on Tuesday.

The deceased has been identified as Bijaya Kumar Tuladhar.

He was on duty at Border Out Post in Balara Municipality-9, Chhautauna when the bus (Bagmati Province 01-006 Kha 2004) hit him last night.

APF SP Binod Raj Khanal informed that he died on the way to the Provincial Hospital in Malangawa for treatment.

Police have arrested three persons, including the bus driver, from the spot.

Presently there is a general influence of westerly wind in the country with foggy weather in many places of the Terai.

According to the Department of Hydrology and Meteorology, fog has also occurred in the hilly areas of Gandaki province.

The weather, according to the Department, will be partly cloudy in the hilly region and fair in the rest of the country this afternoon.

Likewise, the hilly areas of the far-western province will be partly cloudy while remaining parts of the country will have mainly fair weather.

Fog is likely to occur at many places in the Terai and Kathmandu Valley on Thursday morning, the Department has urged all concerned to remain alert as it may affect daily life, health, transport and aviation.

When I first tasted fresh sumac at the spice market in Istanbul, the tangy flavor instantly transported me back to my childhood in Nepal. It reminded me of ‘bhakamilo’ (Rhus javanica Miller), a local Nepali berry we used to snack on during childhood after swimming in the Kahu Khola river. To my surprise, bhakamilo and sumac share a familial connection, both belonging to the Rhus genus in the Anacardiaceae family. While sumac (Rhus coriaria) is a staple in Middle Eastern cuisine, bhakamilo remains an underappreciated gem in Nepal. 

Sumac and bhakamilo are shrubs known for their vibrant berries and aromatic foliage. While sumac grows across the Mediterranean, bhakamilo thrives in the foothills of the Himalayas, between 800 and 1200 meters. Both are members of the Anacardiaceae family, which also includes mangoes, pistachios, and cashews. Bhakamilo is commonly found on hill slopes and forested areas of Nepal, flourishing in the temperate climate. Despite its abundance, its culinary potential remains largely untapped.

Bhakamilo holds a nostalgic place in traditional Nepali life. For many of us, its tangy taste evokes memories of carefree childhood days spent exploring forests and indulging in wild edibles. The reddish berries, often consumed fresh, offered a burst of tartness that became synonymous with rural living. However, unlike sumac, which has found its way into spice blends like za’atar and is widely used in Middle Eastern cuisine, Bhakamilo has not been integrated into Nepali culinary practices beyond its role as a wild berry snack.

In Middle Eastern cuisine, sumac is celebrated for its lemony flavor, often used to brighten salads, kebabs, and rice dishes. Bhakamilo could serve a similar purpose in Nepali cuisine. Its tanginess could enhance dishes like gundruk ko achar (fermented leafy green pickle) or kwati (mixed bean soup), adding a refreshing acidity that complements earthy flavors.

Bhakamilo’s versatility extends beyond traditional recipes. It could be used in marinades, dry rubs, or dressings for meats such as lamb or duck, much like it enhances fatty meats in Levantine dishes. Additionally, it could be sprinkled over salads, stirred into yogurt, or even incorporated into rice dishes. Its potential to bridge traditional and modern culinary styles makes it an exciting ingredient for chefs and home cooks alike.

Bhakamilo is rich in antioxidants, particularly tannins and anthocyanins, which contribute to its vibrant color and astringent taste. Traditional medicine in Nepal has long used bhakamilo for digestive ailments, sore throats, and inflammation. Its natural acidity stimulates digestion, making it a valuable addition to pickles and fermented foods. As scientific studies increasingly highlight the health benefits of sumac, including its anti-inflammatory and antimicrobial properties, bhakamilo could gain recognition as a wellness-enhancing ingredient.

As Nepali cuisine evolves, the time is right to reintroduce bhakamilo. Its tangy flavor and cultural significance make it a promising addition to contemporary dishes. Similar to za’atar, a spice mix using ground bhakamilo, herbs, roasted sesame seeds, and salt could create a distinctly Nepali seasoning. This blend could enhance flatbreads, salads, or marinades.

Nepal’s tradition of pickling could benefit from bhakamilo’s acidity. Incorporating it into chutneys and pickles would add a unique tang. Ground bhakamilo could be used as a garnish for dishes like sekuwa (grilled meat), choila (spiced meat salad), or bhuteko bhat (fried rice), providing both flavor and visual appeal.

Its sourness pairs well with creamy textures, making it an ideal addition to yogurt-based dips and sauces. Bhakamilo’s tang could elevate desserts such as rice puddings or fruit salads, offering a creative fusion of flavors.

Reintroducing bhakamilo into Nepali cuisine presents both challenges and opportunities. Its limited culinary awareness requires education for chefs, home cooks, and food enthusiasts. Additionally, harvesting and processing bhakamilo on a commercial scale might be challenging due to its specific habitat. However, the global interest in foraged and indigenous ingredients presents an opportunity for Nepal to position bhakamilo as a niche product with cultural and commercial value.

Local farmers, cooperatives, and entrepreneurs could play a pivotal role in bringing bhakamilo to market. Its potential as a culinary ingredient, combined with its health benefits, makes it an attractive proposition for both domestic and international markets.

Bhakamilo is a symbol of Nepal’s rich biodiversity and culinary heritage. Rediscovering its potential could reconnect the younger generation to their cultural roots through food. As Nepal’s cuisine continues to expand its horizons, embracing bhakamilo could serve as a bridge between tradition and innovation.

By exploring its diverse applications, Nepal can preserve the flavor of bhakamilo for future generations while introducing it to a global audience. This humble berry has the potential to become a staple spice, enriching dishes with its unique taste and connecting people to the vibrant landscapes where it grows.

The author is a UK-based R&D chef